I have been really trying to eat as clean as possible lately and I picked up the latest issue of Clean Eating Magazine at Books a Million on Friday.
While thumbing through it, I noticed a review of the Almond Butter Chocolate Chip Cookie Recipe from the March/April 2010 issue of Clean Eating Magazine. My guests that are visiting for the weekend also try to eat healthy too so I thought this would be a great recipe to try. I was right. These turned out really well. They were a little crumbly but were nice and soft. If you want a good cookie that also happens to be gluten free, you should give these a try. Everyone agreed that they were yummy! They definitely didn't last long.
Almond Butter Chocolate Chip Cookies
Clean Eating Magazine, March/April 2010
(Makes 24 Cookies)
1 cup unsalted almond butter, stirred well
3/4 cup Sucanat
1 large egg
1/2 tsp baking
1/4 tsp sea salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces
Preheat oven to 350 degrees F. In a medium bowl. stir together the first 5 ingredients until blended. Stir in chocolate. Drop the dough by rounded tablespoonfuls onto parchment paper-lined baking sheets. Bake for 10-12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.
Nutrients per cookie: Calories: 110, Total Fat: 8g, Sat. Fat: 1.5g, Carbs: 10g
NOTE: My almond butter was salted so I omitted the sea salt from this recipe. I also used 85% Lindt chocolate. 70% might have tasted even better. I just didn't have any. 85% was the lowest that I had. I'll be trying these again soon, I'm sure. My cookies turned out darker than the picture in the magazine. I think maybe my sucanat was darker than the what was used to make these. That's my guess. It didn't appear to affect the taste.